In the heart of Honolulu, where the salty breeze carries the scent of the ocean, a small but mighty establishment called Ono Seafood has been serving some of the finest poke for decades. The story of Ono Seafood is deeply rooted in the traditions of Hawaii, family values, and a relentless passion for fresh, high-quality seafood.

The origins of Ono Seafood trace back to the 1990s when a local fisherman, known affectionately as Uncle Kimo, decided to turn his lifelong love for the ocean into something more. Born and raised in Hawaii, Kimo grew up fishing with his father along the shores of Oahu. He developed an intimate knowledge of the waters, understanding which fish to catch and how to prepare them in ways that honored his ancestors.

For years, Kimo supplied fresh fish to local markets and restaurants, but he always had a vision—one where he could share his own take on traditional Hawaiian poke directly with the community. With the encouragement of his family, he decided to open a small storefront on Kapahulu Avenue, a spot where locals could enjoy poke made with love and the freshest ingredients.

At first, business was slow. Kimo’s shop was modest, a tiny space with just a few tables and a simple menu. But what it lacked in size, it made up for in quality. Word began to spread—locals who tasted his poke couldn’t help but tell their friends. Kimo’s secret was simple: fresh, sustainably caught fish, traditional seasonings, and a dedication to the art of making poke the right way.

Over time, Ono Seafood became a neighborhood staple, a place where both tourists and locals flocked for an authentic taste of Hawaii. As the popularity of poke grew across the world, many restaurants commercialized and mass-produced it, often diluting the traditional methods with unnecessary ingredients. But Kimo refused to compromise. His mission was to keep Ono Seafood as a beacon of authenticity, serving poke as it was meant to be—fresh, simple, and full of the flavors of the ocean.

As the years went by, Kimo’s children grew up watching him prepare fish with skill and precision. Inspired by their father’s dedication, they eventually took over the business, ensuring that Ono Seafood’s legacy remained intact. They expanded the menu slightly, adding variations that honored traditional flavors while offering something new for modern palates. However, the core values of the establishment never changed: quality, authenticity, and a deep respect for the ocean that provided their livelihood.

Today, Ono Seafood is more than just a poke shop—it’s a symbol of Hawaii’s culinary heritage and a testament to one man’s dream of sharing his passion with the world. Locals still stop by regularly, some reminiscing about their first bite decades ago, while visitors from across the globe make it a priority to taste what many claim to be the best poke on the island.

Through hard work, dedication, and a commitment to tradition, Ono Seafood has stood the test of time. It remains a shining example of how a small, family-run business can leave a lasting impact on a community, proving that sometimes, the simplest things—fresh fish, seasoned with love—create the most enduring legacies.